Okay more like lectin "light" but you get the idea and you can make it right in the Instant Pot!
Taken right from Dr. Gundry's Plant Paradox cookbook, this hummus is creamy, full of flavor and a must-have to pair with your fresh veggies. I make in big batches and freeze half for later. It thaws perfectly!
It's important to point out that pre-soaking and pressure cooking the garbanzo beans is critical to this recipe. Pressure cooking removes nearly all of the lectin count, therefore removing otherwise inflammatory-causing responses.
I removed beans from my diet for about 4 months. My first re-introduction was done using this recipe and I had ZERO reactions. Do yourself a favor and plan ahead on the bean soaking step....then enjoy this light and creamy hummus guilt and inflammation free!!
1 cup dried chickpeas (soaked in 2-3 changes of water over 10+ hours)
4 cups water
1 tsp iodized sea salt
1/3 cup organic tahini
Juice and zest of 1 lemon
2-3 cloves of fresh garlic
2 tsp organic paprika
4 tbsp extra-virgin olive oil
- Add the pre-soaked and strained chickpeas, plus the water to the Instant Pot
- Cook on the bean setting (or a high pressure) for 20 minutes
- Let the pressure cooker release naturally for 15 minutes. Then manually release the pressure the rest of the way. Let the beans cool.
- Drain the chickpeas and transfer to a food processor with an S-blade
- Add the salt, tahini, lemon juice and zest and garlic and process until smooth. If it's too thick, you can thin with a little water.
- Transfer to a serving bowl and fold in the paprika and 2 tbsp of olive oil
- Drizzle with remaining oil and serve to enjoy!
**Optional: you can top with fresh herbs, or drizzle with basil pesto. I also tried folding in olive tapenade once and it was delicious!